Entree: Netherlands – Limburg – Hachee (Slow-braised Dutch beef and onion stew flavored with vinegar, cloves, and bay leaf)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 40 min

Total 3 hrs 5 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1 to 1.5 in (2.5–4 cm) cubes
- 4 slices bacon, chopped, approx. 3 oz (85 g)
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 4 large onions, thinly sliced, approx. 1.5 lb (680 g)
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) beef stock
- 1/2 cup (120 ml) dark beer or dry red wine
- 3 tbsp (45 ml) apple cider vinegar
- 2 tbsp (25 g) dark brown sugar
- 2 bay leaves, approx. 2 g
- 6 whole cloves, approx. 1 g
- 4 juniper berries, crushed, approx. 1 g
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat beef dry and toss with 2 tbsp (16 g) flour to lightly coat. In a heavy Dutch oven over medium-high heat, brown the beef in batches in 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil until well seared; transfer browned pieces to a plate.
2. Reduce heat to medium; add chopped bacon and cook until fat renders, then add remaining 2 tbsp (30 ml) butter. Add sliced onions and cook, stirring occasionally, until deeply caramelized, about 25–30 minutes.
3. Sprinkle remaining 1 tbsp (8 g) flour over the onions, stir and cook 1–2 minutes. Deglaze with dark beer or red wine, scraping browned bits from the pot.
4. Return beef to the pot with any accumulated juices. Add beef stock, apple cider vinegar, brown sugar, bay leaves, cloves, crushed juniper berries, salt, and pepper. Bring to a gentle simmer.
5. Cover and braise on low heat, or in a 325°F (160°C) oven, until beef is fork-tender, about 2 to 2 1/2 hours. Stir occasionally and adjust seasoning.
6. Near the end of cooking stir in Dijon mustard, remove bay leaves and cloves if desired, and simmer uncovered 10–15 minutes to thicken the sauce. Garnish with chopped parsley and serve hot with mashed or boiled potatoes.